Skillet Potato and Bacon Breakfast Scramble
This is for one serving, but you can easily double it for more.
*3/4 cups frozen diced potatoes; I did used these still frozen
*2TBS or more of canola oil
*2 slices of bacon
*salt and pepper to taste
*1/3 cup shredded Gruyere cheese or any other cheese you prefer
*2 tsp. dried chives or 1 TBS fresh chopped chives, or more to taste
Heat a medium to large skillet to medium high heat; add bacon and cook until crispy. Remove the bacon and crumble into pieces and set aside. Drain some of the bacon drippings, but leave about 1 TBS in the pan.
Pour in the canola oil and add the frozen diced potatoes to the skillet. Cook until golden brown, stirring occasionally.
While potatoes are cooking, whisk eggs in a small bowl and add some cracked pepper; set aside.
Turn the skillet down to medium heat and add the bacon.
Slowly pour in the eggs. Add salt and pepper to taste, then add in the cheese and the chives.
With a spatula, start mixing the eggs with the potato and bacon until it’s all incorporated but the eggs are still soft.
Place on plates and serve.